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    You are in: Home / Recipes / Tuna Pita Recipe
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    Tuna Pita

    Tuna Pita. Photo by Derf

    1/4 Photos of Tuna Pita

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    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    Chef #297725's Note:

    A lite sandwich for lunch

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    Units: US | Metric


    1. 1
      Drain and flake tuna with a fork.
    2. 2
      Combine with celery, green onion and dill.
    3. 3
      Blend together yogurt, mustard, and celery salt, then mix with tuna.
    4. 4
      Cut pita bread in half and line with lettuce and tomato slices. Add tuna and serve.

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    Ratings & Reviews:

    • on June 25, 2007


      I used dijon instead of the powdered mustard and it added a lot of flavor/creaminess to to the yogurt (gave it a "French" flavor). I usually add vinegar to yogurt in my recipe but I did like the thicker texture it made for without. I used celery seed and liked the combo flavor with the dill. Thanks chef, for posting. Roxygirl

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    • on May 16, 2007


      I loved this tuna pita recipe. It was a nice and slightly sweeter tasteful lunch choice. I love how the non fat yogurt gives it a sweet tastes and I didn't even have to use any type of mayo....Thanks

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    • on May 27, 2006


      This was very good, had a nice zing with the dry mustard, although I might cut back, just a bit on the mustard next time. Sorry to say I was out of lettuce so used sproats, also had to use cheese flavoured tortilla wraps, in any case they were delicious! Nice combination for a tuna sandwich, especially instead of mayo, loved the yoghurt. Thanks for sharing.

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    Nutritional Facts for Tuna Pita

    Serving Size: 1 (135 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 229.8
    Calories from Fat 32
    Total Fat 3.6 g
    Saturated Fat 0.7 g
    Cholesterol 25.8 mg
    Sodium 505.9 mg
    Total Carbohydrate 28.9 g
    Dietary Fiber 4.1 g
    Sugars 4.3 g
    Protein 21.5 g

    The following items or measurements are not included:

    celery salt

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